One Pan Sausage with Roasted Garlic Veggies #paleo #eggfree #glutenfree #nutfree #dairyfree 10 ingredients 35 minutes 4 servings 1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper. 2. Place the red bell pepper, zucchini, sweet potato and celery in a large bowl. Add in the minced garlic, balsamic vinegar, dried basil and olive oil. Season with sea salt and black pepper. Toss well and then spread the veggies across the baking sheet in an even layer. Set the sausage on top. Bake in the oven for 30 minutes, or until cooked through, flipping the sausage at the halfway point. 3. Remove the pan from the oven and divide onto plates. Enjoy! Leftovers Keeps well in the fridge up to 3 days. Vegan and Use roasted chickpeas instead. 1 Red Bell Pepper (deseeded and sliced) 1 Zucchini (diced into rounds) 1 Sweet Potato (large, diced) 4 stalks Celery (sliced diagonally) 2 Garlic (cloves, minced) 2 tbsps Balsamic Vinegar 1 tsp Dried Basil 2 tbsps Extra Virgin Olive Oil Sea Salt & Black Pepper (to taste) 4 Organic Chicken Sausage (about 5 oz. each)
One Pan Mediterranean Trout #dinner #anticandida #vegetarian #paleo #eggfree #glutenfree #nutfree #dairyfree 10 ingredients 25 minutes 4 servings 1. Preheat oven to 450F and line a baking sheet with parchment. 2. Make pesto by combining basil, lemon juice, garlic, sea salt, hemp seeds and olive oil together in a small food processor. Pulse until smooth. 3. Lay rainbow trout on baking sheet and arrange the artichokes, olives and tomatoes on the baking dish around the fillets. Top each piece of trout with a generous spoonful of pesto. 4. Bake for 15 minutes or until fish is cooked through. Divide onto plates and enjoy! No Trout Use salmon fillets instead. More Carbs Serve with rice or quinoa. 2 cups Basil Leaves 1 Garlic (clove) 1/4 tsp Sea Salt 1/4 cup Hemp Seeds 1/2 Lemon (juiced) 1/4 cup Extra Virgin Olive Oil 4 Rainbow Trout Fillet (about 5 oz. each) 1 can Canned Artichoke Hearts (13.5 oz. each, drained and rinsed) 1/2 cup Pitted Kalamata Olives 4 Tomato (large, quartered)
Beef, Sweet Potato & Rapini Skillet #breakfast #dinner #lunch #paleo #eggfree #glutenfree #nutfree #dairyfree #anticandida #autoimmune 7 ingredients 25 minutes 4 servings 1. Heat a large skillet over medium/high heat and add the beef, onion, ginger, garlic and sweet potatoes. Cover and cook for 10-15 minutes, stirring occasionally until the beef is cooked through and the sweet potatoes are soft. 2. Add the rapini and cook for about 5 more minutes or until greens are wilted and stalks are soft. 3. Divide into bowls. Season with sea salt and enjoy Vegan and Skip the beef. Saute the veggies in olive oil then add cooked lentils. 1 lb Extra Lean Ground Beef 1 Yellow Onion (sliced) 1 tbsp Ginger (peeled and grated) 2 Garlic (cloves, minced) 2 Sweet Potato (medium sized, grated) 1 bunch Rapini (chopped) 1/2 tsp Sea Salt (to taste) No Rapini Use kale or broccoli instead.
One Pan Paleo Plate #dinner #paleo #nutfree #eggfree #glutenfree #dairyfree #elimination #autoimmune 5 ingredients 35 minutes 4 servings 1. Preheat oven to 375 and line a baking sheet with parchment paper. 2. Brush both sides of the chicken breast with olive oil and season with sea salt, black pepper and any other spices you like. Place on the baking sheet. 3. Toss your brussels sprouts in olive oil and season with sea salt and black pepper. Place on the baking sheet with the chicken. 4. Slice your sweet potatoes in half lengthwise and pierce the flesh multiple times with a fork all over to create holes. Brush the flesh of each half with olive oil. Season with sea salt and black pepper. Place these on the baking sheet with the flesh facing up. 4 Chicken Breast Sea Salt & Black Pepper (to taste) 4 cups Brussels Sprouts (washed, trimmed and halved) 1 tbsp Extra Virgin Olive Oil (plus extra for brushing) 2 Sweet Potato (washed and sliced in half) 5. Place the baking sheet in the oven and bake for 30 minutes or until chicken breast is cooked through. (Note: Sweet potato may need longer depending on size.) 6. Remove baking sheet from the oven and divide onto plates. Enjoy! No Brussels Sprouts Use broccoli, cauliflower or green beans instead. Roasting times will vary. No Chicken Breast Vegans and s Extra Time Use turkey breast. Replace chicken with roasted chickpeas. Slice sweet potato into cubes or fries.
Rosemary Lemon Chicken Skillet #dinner #paleo #nutfree #eggfree #glutenfree #dairyfree #elimination #autoimmune 9 ingredients 50 minutes 4 servings 1. Make the chicken marinade by combining rosemary, lemon juice, lemon zest, half of your olive oil, garlic, salt and pepper in a bowl and mix well. Add chicken breast halves and marinade to a zip loc bag and seal. Shake and set aside while you prep the rest. 2. Preheat oven to 425 degrees F. 3. Heat remaining olive oil over medium-high heat in a large cast iron skillet. Add sweet potatoes and cook until potatoes soften (about 5 minutes) and remove from heat. 4. Arrange chicken breast halves and lemon slices over the sweet potatoes in the cast iron skillet. Pour the remaining marinade from the ziploc bag over the sweet potatoes. Bake uncovered for about 40-45 minutes, or until chicken and potatoes are fully cooked. 5. Remove from oven and plate sweet potato and chicken over a bed of spinach. Enjoy! 4 Chicken Breast (sliced in half) 2 tbsps Rosemary (chopped) 2 Lemon (1 sliced into rounds, 1 zested and juiced) 3 tbsps Extra Virgin Olive Oil (divided) 3 Garlic (cloves, minced) 1 tsp Sea Salt 1/2 tsp Black Pepper 2 Sweet Potato (cubed) 4 cups Baby Spinach Use cauliflower steaks instead of chicken.